Layered Beef And Root Vegetables In A Spicy Coconut

Name: Layered Beef And Root Vegetables In A Spicy Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 dried curry leaves; 2 whole cloves; 1 tablespoon peeled, grated fresh ginger; 2 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 1 teaspoon freshly ground black pepper, plus additional 1/2 teaspoon crushed red pepper flakes; 2 pounds beef top butt or top sirloin, cut into 1/4-inch-thick slices; 1/2 cup plain whole-milk yogurt; 2 teaspoons coarse sea salt or kosher salt, plus additional; 1/4 cup vegetable oil, plus additional if necessary; 2 cups peeled, halved, and thinly sliced onions; 2 garlic cloves, peeled and chopped; 2 tablespoons white wine vinegar; 2 cups carrot juice; 1/2 pound turnips, peeled and sliced into 1/8-inch-thick rounds; 1/2 pound celery root, peeled and sliced into 1/8-inch-thick rounds; 1 pound Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch-thick rounds; 2 cups unsweetened coconut milk; Fresh cilantro leaves, for garnish; Grated fresh or desiccated coconut, for garnish

Servings: persons

12 dried curry leaves
2 whole cloves
1 tablespoon peeled, grated fresh ginger
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper, plus additional 1/2 teaspoon crushed red pepper flakes
2 pounds beef top butt or top sirloin, cut into 1/4-inch-thick slices
1/2 cup plain whole-milk yogurt
2 teaspoons coarse sea salt or kosher salt, plus additional
1/4 cup vegetable oil, plus additional if necessary
2 cups peeled, halved, and thinly sliced onions
2 garlic cloves, peeled and chopped
2 tablespoons white wine vinegar
2 cups carrot juice
1/2 pound turnips, peeled and sliced into 1/8-inch-thick rounds
1/2 pound celery root, peeled and sliced into 1/8-inch-thick rounds
1 pound Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch-thick rounds
2 cups unsweetened coconut milk
Fresh cilantro leaves, for garnish
Grated fresh or desiccated coconut, for garnish

1
1. The day before you want to serve this dish, use a mortar and pestle, spice grinder, or blender to grind the curry leaves and cloves. Transfer to a small bowl and mix in the ginger, cardamom, cinnamon, black pepper, and red pepper flakes.
2
2. Place the beef in a nonreactive bowl, such as Pyrex. Combine 3 tablespoons of the spice mix with the yogurt and salt. Toss the yogurt mixture with the beef. Cover the bowl tightly with plastic wrap and marinate in the refrigerator overnight. Refrigerate the remaining spice mix.
3
3. In a large nonstick skillet over high heat, warm 3 tablespoons of the vegetable oil. Remove the beef from the marinade and scrape off any marinade that clings to the meat (reserve the marinade). Sear the beef in batches, about 45 seconds on each side, adding additional oil if necessary. Transfer the beef to a bowl and set aside.
4
4. Reduce the heat to medium and heat the remaining 1 tablespoon vegetable oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and the remaining spice mix, and toss well. Pour in the vinegar, raise the heat to medium-high, and boil until the vinegar has mostly evaporated, about 2 minutes. Add the carrot juice, bring to a boil, and season to taste with salt and pepper.
5
5. Center a rack in the oven and preheat the oven to 300u00b0F.
6
6. Arrange half of the beef on the bottom of a medium cast-iron pot or Dutch oven, then add a layer of turnips, a layer of celery root, and a layer of potatoes, seasoning each vegetable layer with salt and pepper. Repeat the layering once more, finishing with a layer of potatoes on top. Pour the carrot juice mixture and the coconut milk into the pot and cover with a piece of oiled parchment paper and the pot lid. Bring to a simmer.
7
7. Transfer the pot to the oven to braise for 2 hours. Uncover and braise until the meat is moist and stewlike, about 1 hour more. Sprinkle with cilantro leaves and grated coconut and serve.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 12 dried curry leaves, 2 whole cloves, 1 tablespoon peeled, grated fresh ginger, 2 teaspoons ground cardamom, and more.

Yes, Layered Beef And Root Vegetables In A Spicy Coconut Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Layered Beef And Root Vegetables In A Spicy Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions